We feed hungry people and work to solve hunger issues in our community.

Background

Second Harvest Food Bank was founded in 1978 by a group of citizens concerned about their hungry neighbors. After visiting St. Mary’s Food Bank in Phoenix (the first food bank in the United States) to better understand their distribution model, Second Harvest Food Bank of Middle Tennessee was formed.

Today, Second Harvest operates from The Martin Distribution Center in Nashville’s MetroCenter. All food distributed by Second Harvest is either purchased in bulk via our Project Preserve program, donated via food drives, or rescued from farms, wholesalers and a network of over 200 grocery retailers. This food is distributed via partnerships with 490 partner agencies like soup kitchens, food pantries, senior centers, and after-school programs.

In short, Second Harvest exists to make sure that no Middle Tennessean has to go without food during a time of need. We leverage our community partnerships, logistics infrastructure, and economies of scale to create a safety network that relieves food insecurity.

Leadership

CEO/Executive DirectorMs. Jaynee K Day

Board ChairMr. Jonathan B. Flack

Board Chair Company AffiliationPricewaterhouseCoopers

History & Background

Year of Incorporation1978

Organization's type of tax exempt status501-C3

Financial Summary

Graph: Expense Breakdown Graph - All Years

Projected Expenses$45,020,641.00

Projected Annual Revenue$45,021,528.00 (2018)

Statements

Mission

We feed hungry people and work to solve hunger issues in our community.

Background

Second Harvest Food Bank was founded in 1978 by a group of citizens concerned about their hungry neighbors. After visiting St. Mary’s Food Bank in Phoenix (the first food bank in the United States) to better understand their distribution model, Second Harvest Food Bank of Middle Tennessee was formed.

Today, Second Harvest operates from The Martin Distribution Center in Nashville’s MetroCenter. All food distributed by Second Harvest is either purchased in bulk via our Project Preserve program, donated via food drives, or rescued from farms, wholesalers and a network of over 200 grocery retailers. This food is distributed via partnerships with 490 partner agencies like soup kitchens, food pantries, senior centers, and after-school programs.

In short, Second Harvest exists to make sure that no Middle Tennessean has to go without food during a time of need. We leverage our community partnerships, logistics infrastructure, and economies of scale to create a safety network that relieves food insecurity.

Background

Second
Harvest was founded in 1978 by a group of citizens concerned about their hungry
neighbors. After visiting St. Mary’s Food Bank in Phoenix ( the first food bank
in the United States ) to better understand their distribution model, Second
Harvest Food Bank of Middle Tennessee was formed.

Today,
Second Harvest bases its operations from The Martin Distribution Center in
Nashville’s Metro center. All food distributed by Second Harvest is either
purchased in bulk via our Project Preserve program, donated via food drives, or
rescued from our network of around 200 participating grocery retailers. This
food is distributed via partnerships with more than 450 partner agencies like
soup kitchens, food pantries, senior centers, and after-school programs.

In short, Second Harvest exists to make sure that no Middle Tennessean has to go without
food during a time of need. We leverage our community partnerships, logistics
infrastructure, and economies of scale to create a safety network that works
against food insecurity.

Impact

In
the fiscal year ended June 2017, Second Harvest increased food distribution by 4%, to over 33.1 million pounds, providing about 26.8 million meals to hungry people.

1. Second Harvest worked to increase the amount of donated food. This was done primarily by ramping up grocery rescue efforts, acquiring more fresh produce from farms, and implementing new food drives. Additionally, we helped to rescue millions of pounds of food from grocery partners. This food would otherwise be dumped due to overstocking, cosmetic imperfection, seasonal turnover, or the nearing of a "sell-by" date—but it is still perfectly edible.

2. Second Harvest volunteers again exceeded performance goals necessary to sort and pack food—donating early 94,000 hours! Using the current independent sector rate for Tennessee, volunteers saved Second Harvest over $2.2 million in labor costs, just last fiscal year!

Needs

The
most pressing needs facing Second Harvest and its ability to serve the hungry
in FY17-18 are:

1. Capacity: Our primary warehouse operates at-or-near capacity on a continual basis and our transportation fleet is overextended. We are not able to rescue all the food that is available to us, nor do we have the space to sort and store it. Access is also an issue – as we operate out of a Nashville-based facility, we are not able to serve agencies in rural areas as often as needed.

2. Volunteer Space: Volunteers provide a significant service to our organization, and throughout the years volunteer hours have more than doubled in just a few years. However, we are not able to accommodate all of the individuals and groups who would like to sort the additional food that our community needs.

3. Food Sorting and Safety: We lack critical space for sorting fresh produce that comes into our warehouse. The ability to sort produce would keep produce fresh for longer periods, expedite our turn-around time (which will free up space to receive greater amounts of produce), and allow us to offer better products to our partner agencies.

In order to address these issues, Second Harvest is working to optimize space at the Nashville facility and build two additional distribution centers in the western and southern regions of our service area.

Other ways to donate, support, or volunteer

Visit secondharvestmidtn.org to learn how you can feed hungry children, families and seniors in Middle Tennessee by donating time, food and funds.

Second Harvest serves all of Middle Tennessee and portions of West Tennessee. In addition to the counties listed above, Second Harvest serves Benton, Carroll, Chester, Decatur, Gibson, Hardin, Henderson, Henry, Lincoln, and Weakley counties.

Board Chair Statement

The work that donors and volunteers accomplish in our community through Second Harvest is unparalleled among Tennessee nonprofits. By rescuing, sorting, purchasing and delivering nutritious food, we meet a critical need to feed hungry people. In the past ten years, Second Harvest food distribution has increased three-fold. In fiscal year 2016-2017, Second Harvest distributed over 26 million meals throughout 46 Middle and West Tennessee counties, representing the largest distribution in our history.

Despite providing more food than ever, more and more families, children and seniors depend on Second Harvest to get through to better times. With over 400,000 people in our service area struggling with hunger, we must continue to build capacity to serve our neighbors who find themselves in a time of need. To do this, Second Harvest launched a capital campaign to increase capacity at the main Nashville facility and build additional distribution centers in Rutherford and Benton Counties from which to better serve the entire region.

Second Harvest Food Bank has access to an ever-expanding supply of rescued groceries from 200 grocery retailers participating in Middle Tennessee’s Table (Second Harvest’s grocery rescue initiative). These rescued groceries are an essential source of nutrition, including produce, protein-rich dairy and meat products, and other fresh foods. The $20 million capacity-building effort will put more healthy nutrition on otherwise empty plates by adding trucks and equipment and locating distribution points nearer the sources of available food and the people in need.

We have much work to do in the coming year. To keep vulnerable people fed, we need committed support from the community. I am honored to serve alongside Jaynee Day and a dedicated Board to ensure that needs are met throughout Middle and West Tennessee. For more information, or to learn more about how you can get involved, contact Second Harvest at 615-329-3491 or visit http://secondharvestmidtn.org/

Jonathan Flack

Board Chair

CEO Statement

Now in our 40th year, the mission of Second Harvest Food Bank of Middle Tennessee remains the same: To feed hungry people and work to solve hunger issues in our community. We are at a critical stage in our growth. With more than one million Tennesseans at risk of hunger every day, we all must do more to make sure food is available for the children, families, and seniors who need it most. Second Harvest is consistently working beyond our capacity to rescue and deliver food to hungry people, but it’s not enough. In the last ten years, we have more than tripled our food distribution to those who are in need. To meet growing demand and reach the underserved, we project that this number will more than double over the next ten years. With even more food to be rescued and many families continuing to struggle with hunger, due to chronic unemployment and underemployment, we face an urgent problem. Food is left on the community's table that could go to feed the hungry, and we must work quickly to expand our facility for greater warehouse and freezer space, supplement our aging transportation fleet, and expand our reach into the western and southern parts of our service area. Doing so would allow us to rescue, sort, and deliver more food as we increase volunteer involvement.

While these efforts are crucial to the growth of the food bank, my primary focus remains on maintaining the safety and quality of every pound of food we distribute. To do this, we will continue to work with the USDA, Feeding America, and the Health Department to maintain our high standard for food safety as our food output continues to rapidly increase.

As we move forward, Second Harvest requires the continued support of Middle Tennesseans everywhere. Whether that comes via the donation of food, volunteer time spent sorting and inspecting food in our distribution center, or the giving of funds to our programs where every $1 provides 4 meals to those in need, we need your help. To learn more about how you can get involved visit http://secondharvestmidtn.org/.

The short-term goal of the Emergency Food Box program is to meet a person's/family's immediate need for food.

Long term Success

The long-term goal for the Emergency Food Box program is to provide help and hope to people by providing them with food during emergencies. This provision enables clients to spend their money on other necessities like utility bills and housing. We intend to provide short-term help that enables long-term success.

Program Success Monitored By

The success of the Emergency Food Box program is measured by the number of food boxes distributed each month to our Emergency Food Box locations in Davidson County.

Examples of Program Success

This is Second Harvest's flagship program in Davidson County and has been in operation since 1978.

The Mobile Pantry Program also falls under Community Food Partners. This program allows us to hold large-scale food distributions, usually in rural areas, without requiring food storage capacity. Hosted by a Partner Agency, in just a few hours Mobile Pantries distribute approximately 18,000 lbs of food to 250-300 households. In FYE 2016, we delivered over 4.4 million pounds of food via 268 Mobile Pantry distributions. On average, 50% of the food distributed at a Mobile Pantry is comprised of perishable, nutrition-rich items that enhance dietary options for food insecure people.

Population ServedAt-Risk Populations, Other Named Groups, General/Unspecified

Short Term Success

Through Middle Tennessee's Table, we are able to rescue food that would otherwise be discarded, and distribute it to members of our community in need. Thus, this program significantly reduces food waste as a means of providing food to the hungry in Middle Tennessee.

Long term Success

The existence of a viable emergency food system allows for a more healthy, productive, and hopeful community. In addition, through our MTT and grocery rescue programs, we provide a productive opportunity for retailers, wholesalers, and growers to cut down on waste as they give back to their communities.

Program Success Monitored By

The success of Middle Tennessee's table is measured primarily by pounds of food rescued from participating grocery stores. Once this product is rescued, it returns to our distribution center where it is sorted and inspected for quality and safety. From here, the next measurement of success is the amount of pounds of food distributed to our network of 450+ partner agencies. Our Food Resource Specialist and Food Donation Manager monitor how many grocery stores are visited each day, as well as how many pounds of food are rescued as reported by our team of drivers. Our team of Agency Relations Managers make sure our network of agencies know about the rescued food items we have in inventory, and work with them to get those items to their agency location.

Examples of Program Success

In 2014-2015, Second Harvest implemented 254 Mobile Pantries that served more than 176,000 Middle Tennesseans. Mobile Pantries are one of our most effective ways of distributing large amounts of food in partnership with our Partner Agencies. Our Partner Agencies are always quick to share success stories from Mobile Pantries like the ones below that demonstrate the great need for our services in Middle Tennessee:

"During
the Food Pantry we had so many people to tell us all how great this was and
how much help it was to them. But it was really after the fact that I had so
many calls about the program and thanking me for helping to support this
operation. One of the clients called in on the 27th of the month telling me
how great it was to receive the food and that with the snow storm that came
in that the food was all she had to feed her and the children with since they
live on some of the worst roads in the community. She was very grateful for
all we did."

“One family of recently discharged military veterans (both husband and wife) had moved to the area after returning home from a tour in the Middle East. They had no food, but they were out looking for work. They sent their teenage son and daughter to pick the food up for them so they could have food to last until the money started coming in again. We connected them to the local VFW chapter for additional help in making the transition to civilian life. "You guys are life savers," the husband said to us on the phone.”

"I lost my job and have 3 girls. This food will help a lot while I am looking for another job. Thank you so much for doing this. I really didn't know how I would feed my girls".

Kids Cafe is an evening meal program designed to feed children from low-income families. In FYE16, the program provided 23,018 meals and 118,402 snacks to 1,760 food insecure children. Kids Cafe also provides daily summer breakfasts and snacks.

The BackPack program bridges the weekend nutrition gap for
children who are unlikely to receive proper nutrition at home when school meals
are not available. Participating students are selected by school teachers,
counselors, or other school personnel, based on their knowledge of students’
situations. On Friday afternoons, the students are given plastic zipper bags of
food to slip into their own backpacks. In FYE16 the BackPack Program
distributed 205,220 BackPack bags to 5,251 food insecure students every Friday
of the school year.

We are constantly trying to make these critical programs available to more schools, community centers, and after-school programs in Middle Tennessee.

As we work to expand Children’s Feeding Programs, our goal is to see that 75% of participating students will show improved performance in school and fewer disruptive incidents in the classroom stemming from food insecurity.

Long term Success

When children have adequate access to nutritious foods, they are better prepared to succeed in school and have fewer behavioral problems. Recently, a parent of a student in the Lebanon County Special School District who receives a weekly backpack reported: "When he gets food, it helps us get other needs - clothes, shampoo, gas, etc. When my son gets the backpack food, he is prepared for school each week. It lowers his stress and creates some kind of food stability. The best thing is the assurance that my son will have something to eat." Through all of our children’s feeding programs, this remains at the core of our goals: to provide children the assurance that they will have food to eat.

Program Success Monitored By

We monitor the success of the BackPack and Kid's Cafe programs by tracking the number of BackPacks delivered and meals served for each participating site. This data allows us to set and achieve specific goals for each site. In addition out team of Agency Relations Managers are constantly visiting these sites to ensure staff and volunteers are meeting safety, program, and health code guidelines.

Examples of Program Success

In December 2014, Second Harvest surveyed 82 teachers with students participating in the BackPack Program in an effort to measure the positive effects the program had in improving participating student’s behavior and health. The results were overwhelming. Teachers reported that 82% of the participating students exhibited improved classroom behavior indicated by reduced aggression and fewer disruptive incidents in the classroom and 88% of participating students exhibited improved academic performance. The teachers provided additional feedback that further explained the benefit of the BackPack program to students struggling with hunger:

"One student in particular has show tremendous growth this school year as she has gained knowledge of people outside of the school being interested in her life personally. We have had many conversations about this and she has responded by letting me know how hard she will work to show them that she is grateful."

"Children noticeably behave better, remain focused throughout the day, and behave kindly and with respect if they are well-fed and have no worries of having no food when they get home."

"My student comes to school being fed breakfast, and goes home at night with some things she can cook for herself if her mother isn't home. With her basic need for nutritious food being met, she is able to come to school prepared to focus on learning."

"My student can concentrate better after she has eaten. Her parents send her to school with no breakfast, so I can only imagine how she feels getting food for the weekend."

Project Preserve has
been a program of Second Harvest Food Bank of Middle Tennessee since 1992. The
program leverages economies of scale, manufacturing, and logistics expertise to
provide a comprehensive co-op and manufacturing program to our partner
agencies, food banks and other nonprofit organizations. Our team coordinates
purchasing of core grocery and household items—saving food banks both time and money—therefore
enabling us to feed more food insecure people each day. In 2015-2016, Project
Preserve distributed more than 50 million pounds of food and grocery products to
more than180 food banks across the country.

Through Project Preserve's Cook Chill program, we provide agencies with extremely low-cost food solutions as well as a means to distribute hearty foods to their clients without the use of an extensive industrial kitchen. Food is cooked and frozen in plastic bags and only requires boiling water to prepare. This initiative has been so successful because it saves agencies on both food and preparation expenses which allows them to focus their expertise and finances on providing long term solutions to their clients.

Long term SuccessAs food donations decrease across the nationwide Feeding America Network, the sourcing of quality food items becomes increasingly important to all Food Banks, especially Second Harvest. Project Preserve serves to lower the cost of purchased food by acquiring items in bulk, allowing us to provide even more meals for every dollar spent. We hope to continue to be a low-cost resource for Food Banks across the country.

Program Success Monitored By

Success of this program is overseen by our Vice President of Project Preserve, Kim Molnar. Kim's Project Preserve team ensures that nutritious foods are acquired from reputable vendors at competitive prices and that food items are efficiently produced and/or distributed to our clients throughout the state as well as the country. Pounds of food distributed is the main unit of measure Project Preserve uses to communicate its success both internally and to our parent network.

Examples of Program Success

Cook Chill is an incredible innovation we strongly encourage our community to come and witness first hand. This USDA-inspected facility cooks bulk recipes at 180 degrees, bags the food into 2,4,and 8 pound bags, then chills the bags at 40 degrees so they can be frozen. Once frozen, this food--that once had a shelf life of perhaps a week-- is now stable for over two years and can be easily prepared in just a few minutes. In one shift Cook Chill can produce over 20,000 entrees or 37,000 side items. Using over eighty recipes and producing our own nutritional labels, this remarkable facility produces over a million meals every year.

The Culinary Arts Center is a state-of-the-art food preparation facility and commercial-grade kitchen. The purpose of the Center is to educate the public on issues related to nutrition and food preparation, to engage the public with our mission, and to generate revenue for our feeding programs. The Culinary Arts Center also offers catering with outstanding menus and service. Each Friday, the public is invited to join us for lunch at First Harvest Cafe from 11am – 1pm in our Culinary Arts Center. For $12, guests enjoy a meal that varies by week between Cajun, Asian, Italian, French, Mexican, and American cuisines. On Wednesday from 11am-1pm we offer a lighter lunch usually consisting of a soup, salad, and sandwich for $8. All proceeds are used to serve the hungry in Middle Tennessee.

Population ServedGeneral/Unspecified, At-Risk Populations, Other Named Groups

Short Term Success

The more participation our CAC program receives, the more revenue we have available to purchase and distribute food items for our feeding programs. We host various corporate and community events in our facility space on a daily basis, and catering is provided by our culinary team. Accordingly, as we generate funding through these events we are able to introduce the food bank's mission to new groups of people in our community. Having experienced our compelling mission firsthand, we are confident participants will quickly become volunteers, donors, and advocates of our cause.

Long term Success

The CAC serves as a revenue stream for our feeding programs. In doing so through culinary classes, catering, and in house events we are able to get the public through our doors and involved in our mission. The success of this program will continue to yield increased revenues as well as volunteers, donors, community, and corporate partnerships.

Program Success Monitored By

The success of this program is monitored through the tracking of participation and donations generated by each event. Our External Affairs team monitors the avenues of community engagement and partnership resulting from patronage of these events.

Examples of Program Success

In 2013 The Culinary Arts Center was considered for a 'Frist Foundation Revenue Development Award' as a part of the 2013 Salute to Excellence Awards.

CEO CommentsSecond Harvest monitors its programs and evaluates their effectiveness on an ongoing basis. Annually, department heads are required to develop work plans based on the organization’s strategic plan. The President/CEO reviews the work plans and gives them to the Board of Directors for further comment and review. Second Harvest continually adjusts its programs to ensure its mission to feed hungry people and work to solve hungers issues in our community is being fulfilled efficiently and effectively.

A board of thirty community and business leaders governs Second Harvest Food Bank of Middle Tennessee. They are responsible for setting policy and procedures and overseeing the financial stability of the organization. As President and CEO of the Food Bank, I report directly to the Board of Directors. I also provide leadership to our Leadership Team which consists of our CFO, SVP of External Affairs, VP of Project Preserve, VP of Agency Relations, and Director of Human Resources. Second Harvest uses a number of committees to help provide strategic guidance to the organization. Various advisory committees comprised of board and community members assist and help guide all departments within the organization. The food bank is very fortunate to have an active and dedicated group of volunteers that serve on these committees and provide outstanding leadership and guidance.

This year our leadership is focused on increasing our capacity to distribute more food to more hungry people in our service. Support from community volunteers, leaders, and donors remains absolutely critical as we continue to fight hunger in Middle Tennessee.

Executive Director/CEO

Executive DirectorMs. Jaynee K Day

Term StartJuly 1988

Emailjday@secondharvestmidtn.org

Experience

Jaynee
K. Day, President & CEO joined Second Harvest as the President/CEO
in July 1988. Ms. Day oversees the daily operation of the Food Bank while
providing leadership and vision. Ms. Day holds a Bachelor of Social Work Degree
from Park College in Parkville, Missouri. She has over 30 years of experience
in non-profit management and administration. Ms. Day is a member of the
Nashville Chamber of Commerce, Downtown Nashville Rotary Club, Peer Exchange
Network, the Davidson Group, and the Red Cross Pandemic Task Force. Jaynee is
also an alumni of Leadership Nashville, Middle Tennessee Leadership and
Leadership Music. Ms. Day has also served on the Board of Feeding America. In
2001, Jaynee's peers honored her with the prestigious Association of Non-Profit
Executives' CEO of the Year Award. In April of 2016 she won the prestigious
John Van Hengel Fellowship award from Feeding America and in 2017, the
Nashville Post named Day as CEO of the Year!

Former CEOs

Name

Term

Ms. Angela Bonovich

Jan 1983 - Jan 1988

Mr. Terry Nichols

Jan 1978 - Jan 1983

Staff

Full Time Staff98

Part Time Staff6

Volunteers34316

Contractors1

Retention Rate30%

Plans & Policies

Does the organization have a documented Fundraising Plan?Yes

Does the organization have an approved Strategic Plan?Yes

Number of years Strategic Plan Considers7

When was Strategic Plan adopted?Mar 2009

In case of a change in leadership, is a Management Succession plan in place?Yes

Experience/BiographyAs the Vice President of Human Resources, Karyn oversees recruiting, benefits, training, payroll, and employee relations. Mrs. Thompson holds a Bachelor of Science degree from Lipscomb University, has a PHR (Professional Human Resources) certification, and has over 18 years of experience in the Human Resources field. Prior to coming on board with Second Harvest, Thompson worked at Gallagher Benefit Services as a Human Resources Consultant gaining experience in both for-profit and non-profit environments in the healthcare, mortgage, manufacturing, social services, and utilities industries.

Ms. Molnar joined the food bank in August 2007 as Director, Project Preserve. She was promoted to VP, Agency and Program Services in July of 2010 and most recently, in 2016, to Chief Operating Officer (COO). As COO Molnar supervises Operations, Agency & Program Services and Project Preserve. She has a B.S. in Marketing from Jacksonville State University and over 26 years of food experience. Molnar was formerly President/Owner of Empire Food Brokers of Nashville, Inc., a full service food brokerage company serving Kroger and Dollar General.

Ms. Keil-Culbertson joined Second Harvest as SVP of External Affairs in March, 2014 and oversees Development, Marketing & Communications and Volunteer Engagement. She has a B.A. in Marketing/Communications from the University of Arkansas and an Executive Masters of Business Administration degree from Rockhurst University. Ms.Keil-Culbertson brings more than 25 years of leadership experience to her role. Prior to joining Second Harvest Keil-Culbertson served as Chief Marketing Officer in the restaurant industry for a number of national and regional brands where she was accountable for brand strategy, creative, communications, revenue generation and community and customer engagement. She also spent multiple years as a principal for her consulting company, Keil Consulting, creating innovating brand marketing and advertising solutions for emerging and established brands and non-profits.

Heather Verble joined Second Harvest in May 2014 as the Controller. In July 2016, she was promoted to Chief Financial Officer (CFO). As CFO, she oversees all aspects of accounting, finance, and information systems for the food bank. She has a B.S. in Business Administration-Accounting from Tennessee Technological University and a Master of Accountancy from the University of Tennessee-Knoxville. She is an active CPA and has over 18 years of accounting experience including Big Four public accounting, small business management, and nonprofit leadership roles.

Is the organization currently conducting a Capital Campaign for an endowment or the purchase of a major asset? Yes

Campaign PurposeIn order to keep up with the increased availability of food and meet the total food need that hungry Tennesseans face, we must maximize the use of our available facility and open two additional distribution centers in western and southern parts of our service area.

Our area's strong construction and hospitality sectors bring many low wage earners to Middle Tennessee. We have also seen an unprecedented inflow of immigrants who need help through an adjustment period. Finally, many long-time Tennesseans dropped out of the job market through the difficult years of the past decade, and now many are entering retirement years without adequate income.

We are here for all of those people, including their children who suffer ill health and poor school grades because of a lack good nutrition. In response, we work hard each day to make the most of every dollar. Ninety-four cents of every donated dollar goes directly to feed hungry people.

GivingMatters.com Financial Comments

Financial figures taken primarily from 990, with additional information from the audited financial statements.

Any foundation or corporate contributions are included in Individual Contributions sum, as the figures are not listed separately in Form 990.

Related Information

For 1 in 6 Americans, hunger is a reality. We all know and are in contact with people affected by hunger or food insecurity, even though we might not be aware of it.
The face of hunger in Tennessee looks like your neighbor, your child’s best friend, the woman who gives you your coffee in the morning, and the man selling newspapers by your office every day. It could be the coworker you sat next to who was laid off last month or the new mother at the doctor’s office you saw last week. Hunger impacts one in six Tennesseans, and with those numbers, it is likely you’ve seen someone today who will be going hungry tonight.